Using modern sausage skins and not the traditional Scottish sheep stomach, small bite sized Haggis about the size of Chicken Nuggets.  Boiled then pan fried or grilled like a Bratwurst to put a crispy golden brown crust on it, or deep fry them.  Serve them on a bed of mash.  Pop the whole little haggis in your mouth… it would be delicious.  You’d love my tasty Scottish balls in your mouth.